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Easy Blackstone Crunchwrap

The Easy Blackstone Crunchwrap is a delightful combination of crispy shell filled with savory meat, cheese, and fresh veggies, perfect for any family gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large flour tortillas Large size aids in wrapping
  • 1 pound ground beef or chicken (Halal-certified) Can substitute with ground turkey or black beans for vegetarian option
  • 1 packet taco seasoning
  • 1 can refried beans (15 oz) For creamy texture
  • 1 cup shredded cheddar cheese Can use other types of cheese if preferred
  • 1 cup shredded lettuce For freshness and crunch
  • 1 medium tomato, diced
  • ½ cup sour cream Can use plant-based options if desired
  • ½ cup salsa Choose mild or spicy based on preference
  • 2 tablespoons oil for cooking To prevent sticking in skillet

Method
 

Preparation
  1. In a skillet, heat a tablespoon of oil over medium heat. Add the ground beef or chicken, stirring to break it apart.
  2. Once browned (about 5-7 minutes), drain excess fat if necessary and stir in the taco seasoning, mixing well. Add a splash of water if needed to distribute seasoning evenly.
Warm the Tortillas
  1. Warm the tortillas in a separate pan or microwave for a few seconds to make them pliable, which will make folding easier.
Assemble Each Crunchwrap
  1. Lay a tortilla on a flat surface. Spread a couple of spoonfuls of refried beans in the center, then layer on the seasoned meat, shredded cheese, lettuce, diced tomatoes, sour cream, and salsa.
Wrap it Up
  1. Fold the edges of the tortilla towards the center, forming a hexagonal shape. Ensure all the filling is enclosed tightly.
Cook the Crunchwrap
  1. In the same skillet, heat another tablespoon of oil over medium heat. Carefully place the wrapped Crunchwrap seam-side down in the skillet.
  2. Cook until the bottom is golden and crispy (about 3-4 minutes), then flip and cook the other side.
Serve
  1. Remove the Crunchwrap from the skillet, slice in half if desired, and serve immediately. Enjoy it with leftover salsa or sour cream for dipping!

Notes

For a vegetarian option, substitute meat with black beans or lentils and use plant-based cheese and sour cream. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for 2-3 months. Reheat in the oven at 350°F for 10-15 minutes or in an air fryer for 5-7 minutes.